Ingredients
- 2 eggs (2 x 60 grams)
- Asparagus (2 spears, woody end trimmed)
- Curry powder, pinch (or gluten free curry powder)
- 1 tablespoon fat-free mayonnaise (97%, or gluten-free mayonnaise)
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper
- Watercress leaves (picked, 1 cup)
- 2 slices (60 grams) wholewheat bread (wholemeal seed Lower Carb Bread, Helga's brand specified or gluten-free bread)
How to Make
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Step 1: Put eggs in a saucepan, cover with cold water and bring to the boil and simmer for 5 minutes, adding asparagus for the last 30 seconds and then drain and rinse in cold water.
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Step 2: Peel eggs, and put in a small bowl, diagonally slice asparagus and then combine egg and asparagus with a fork and then add curry powder, mayonnaise, lemon juice and pepper and stir well.
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Step 3: Place 1 slice of bread on a plate and spoon watercress and egg mixture onto bread and top with second slice of bread.
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Step 4: TIP - The egg mixture could be made the night before and kept, covered, in the fridge.
We hope you enjoy this recipe!
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